Focusing on chocolate, whether in the form of desserts or sweet figurines, this Easter our patisserie chefs and chocolatiers will ...

Food for the Gods, honey has a high symbolic value. In the Western Wold it has been the sweetener most used for centuries, until s...

Throughout the month of January, the Galettes of Kings as usual adorn our patissiers' windows beckoning us towards delicious pastr...

Relais Desserts pastry chefs present a selection of their Christmas creations. Let yourself be seduced by their gourmet and dreaml...

Christmas dessert is traditionally associated with a yuletide log, but the worldwide members of our patisserie association want to...

As the first of December approaches, young and old alike are looking forward to opening a new box every day in their Advent Calend...

As autumn quietly settles in, those of us with a sweet tooth will easily be tempted by the small chocolate treats. Between lollipo...

Four new members joined the association during the annual seminar held on 19 September.

Saori Sasaki of the Tokyo Patisserie School won the Relais Desserts Charles Proust Trophy and made history as the first woman to w...